Pumpkin Ravioli with Sage Cream Sauce

Pan Fried Pumpkin Ravioli with Sage Cream Sauce

For the Filling:
15oz can 100% pumpkin (not pie filling)
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Parmesan
1 tablespoon ground sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

For the Ravioli & Sauce:
1 package wonton skins
Egg wash (1 egg, mixed with 1 teaspoon water)
4 tablespoons unsalted butter
1 tablespoon, ground sage
1/2 cup cream or half and half
Olive oil
Pumpkin seed kernels or pine nuts (optional)

For Ravioli: Empty pumpkin into a mixing bowl. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste. Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash. Top with another wanton skin, pressing dough around filling to remove any air bubbles and transfer to a lightly floured baking sheet. Cover with dampened paper towels while preparing remaining raviolis. Heat a large frying pan over medium heat with about 2 tablespoons of olive oil. Place 4-5 raviolis in hot oil and cook the ravioli until they are just tender and lightly browned.

For Sauce: In a saucepan set over moderate heat melt the butter, add the sage and cook, stirring, 1 minute. Add the cream and simmer until lightly thickened.

Transfer pasta to a serving bowl. Add sauce and toss to combine. Garnish with pumkin seed kernels or pine nuts.